This is a do-ahead dream. Slice the potatoes, combine with the rest of the ingredients, seal in a foil packet, then refrigerate up to several hours until you’re ready to grill. In less than 30 minutes, you’ll have fork-tender, perfectly seasoned potatoes. And since they’re sealed, the flavor is infused with whatever else goes in with them. For large cookouts you can divide the ingredients into individual packets so folks can grab their own. I like to use red or Yukon Gold potatoes but you can also use peeled starchy potatoes like russets.

You can also use this technique with any kind of root vegetable, including sweet potatoes, carrots, parsnips, rutabagas, and turnips, and even sliced winter squash.